Baingan Bharta Recipe

Directions

1. 1

   Roasting the Eggplant

   Preheat your oven to 400°F (200°C). Prick the eggplants with a fork in several places and place them on a baking sheet. Roast for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft. Remove from the oven and let them cool.

2. 2

   Preparing the Ingredients

   While the eggplants are cooling, finely chop the onion, tomatoes, garlic, ginger, and green chili. Set aside.

3. 3

   Cooking the Base

   In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions and sauté until they turn translucent.

4. 4

   Adding Aromatics

   Next, add the garlic, ginger, and green chili to the pan, and sauté for an additional 2 minutes until fragrant.

5. 5

   Incorporating Tomatoes and Spices

   Add the chopped tomatoes, turmeric powder, red chili powder, and salt to the pan. Cook until the tomatoes are soft and the oil starts to separate from the mixture, about 5-7 minutes.

6. 6

   Adding Eggplant and Peas

   Once the eggplants are cool, scoop out the flesh and mash it with a fork. Add the mashed eggplant and green peas to the pan. Mix well and cook for another 5-10 minutes.

7. 7

   Finishing Touches

   Sprinkle the garam masala and chopped cilantro over the bharta. Mix well and cook for an additional 2 minutes. Adjust the salt to taste.

8. 8

   Serving

   Serve hot with naan, roti, or rice, garnished with additional cilantro if desired.